Ingredients

Method

• 2 racks of lamb, 400g – 500g each
• 2 teaspoons oregano
• Olive oil
• 2 crushed cloves garlic
• 2 tablespoons fresh crumbs
• 1 tablespoon chopped parsley
• Sea salt and milled black pepper
For the chicory:
• 4 heads chicory
• 2-3 tablespoons grated Parmesan (optional)

Method

Ingredients

Season the lamb and place in an oiled roasting dish. Mix the oregano with 2 tablespoons olive oil and the crushed garlic. Spread over the lamb.
Roast at 220°C for 15 minutes.
Cover with foil and leave to rest for 5 minutes. Mix the crumbs with the oil and stir-fry in a non-stick pan until crisp and golden. Mix with the parsley and a little lemon zest. Sprinkle over the lamb. Slice each rack in half for serving.

To roast the chicory: Rinse and dry the chicory. Halve lengthways and arrange on an oiled roasting dish just large enough to take them snugly.
Season and moisten with oil. Roast at 220°C for 15 minutes. If you like, sprinkle with cheese or shredded coppa or pancetta. Return to the oven for another 5 minutes.